Pomegranates are such a beautiful, nutritious fruit that it is a shame that so few people get the chance to enjoy them. Many are intimidated by the process of removing the seeds, and obtaining juice from the seeds is even more overwhelming. But the delicious reward for your endeavours is unequaled, and it really can be a relatively clean and painless process if done correctly.
Often the pomegranates you buy in the store have been picked before they are fully ripe. The best pomegranates are the ones that are so ripe they have started to crack. Obviously at this point they do not store well but this is when the color is the darkest and they are the most sweet. We try to pick our pomegranates right before they crack. Unfortunately when I picked today we had waited so long many of them looked like this.
I won’t be able to sell this pomegranate but it will make great juice and it will be easy to open!
We use most of the pomegranates we grow to make juice. We love to
mix the juice with tonic water, or spirits such as vodka or tequila to make
cocktails. It also can be boiled down to make pomegranate syrup to use in
We tried using citrus presses and other easy methods to make
the juice, but we have found that the skin and pulp impart bitter flavors to the juice
so we have gone back to using a somewhat laborious method which involves
first removing the seeds from the pomegranate, then getting juice from the
Here is how tp get the seeds from the pomegranate:
First remove the skin from the top and bottom of the
pomegranate. Cut around the circumference but only through the skin, not
deep enough to cut the seeds. This will prevent the task from becoming a big juicy mess!
Cut around the circumference of the pomegranate both top and bottom but do not cut through the seeds, only through the skin.
Now peel off the skin. Notice the seeds are whole.This is because they were not cut with the knife.
Peeling off the top and bottom to reveal the lovely seeds inside.
There can be some pomegranate spray, so I usually do this step and the steps afterwards holding the pomegranate under a bowl full of water. The water contains almost every bit of spray. If I do this while watching TV rather than outside or in the kitchen, I cover the sofa with an old sheet as an extra precaution.
Now cut from top to bottom in about 5 or 6 locations around the perimeter of the pomegranate. Again, these are shallow cuts that only cut the skin, not the seeds.
Now break the pomegranate apart along the natural segments, and remove the seeds from each segment. This is less messy if it is done under water.
Note the natural segments of seeds that have separated from the skin and membrane. Gently scrap away those seeds from the membrane and let them drop into the water.
The white pulp will float to the top and the seeds will sink to
the bottom of the water. Now skim the pulp off the top of the water,
and strain the seeds, and they are ready to go.
If you dry the seeds on a cloth and then store them in a sealed container in the refrigerator, with folded paper towels on the top of the seeds, they can last for weeks. You can sprinkle them on salad, on your yogurt and oatmeal or just grab handfuls for snacks.
If you want to take it to the next level, you can make juice.
Here is a huge soup pot filled with pomegranate seeds ready for making juice.
Adrian often does this job while he is watching TV. He covers the sofa with a sheet because he prefers to not use the water, so it can become a somewhat messy job. Check out that sheet.
The juice can be made with either raw or cooked pomegranates. We have found it is somewhat sweeter if we cook them. If you are planning to make juice and do not have a juice press, you should heat them to get the maximum yield. Put a small amount of water in the bottom of the pot, smash them down slightly with a potato masher to release more liquid, put on the cover, and slowly heat the pomegranates, stirring occasionally, until they have come to a simmer and have broken down but have not boiled, and the juice has been released. Then let them cool.
These are the pomegranates after heating and cooling. They are now ready to be pressed.
Cooked pomegranate seeds ready to be made into juice.
The seeds are then placed into a juice bag which we purchased, along with our little tabletop press, at The Beverage People, which is in Santa Rosa. It is an Italian Fruit Press and is made by Ferrari. You can also use a large piece of muslin if you are planning to squeeze the juice by hand.
Pouring seeds and juice into tabletop press
Before we had this tabletop press, we used a large old wine press we had, and before that we just used muslin or a cloth bag and squeezed by hand. The little tabletop press is by far the best way to go when you have a lot of pomegranates and are planning to make juice every year.
If you are doing this by hand, just place the pomegranate seeds in a fine mesh strainer and let the juice run out freely. Then put the seeds in a muslin bag or in the middle of a large muslin piece and twist the top until the juice is squeezed out of the bag. Continue to twist and squeeze the bag or fabric until you can get as much juice out as possible. You can get about 3/4 of the juice out without using a press. We got about 1 cup of juice per pound of seeds squeezing by hand. This is the seeds from 2 large pomegranates.
We put the bag of pomegranate seeds in the press, gradually
screw it down to create pressure on the seeds and the juice runs out of the
spout into our collection device.
This may be the best pomegranate juice you have ever tasted!
From there we pour it into bottles and freeze or can it to use year round.
Nutrition Note: pomegranates are high in phyto-nutrients
associated with a reduction in disease. Much of the strongest research has suggested that eating pomegranates or drinking the juice can reduce the risk of cancer and heart disease. The research on reducing the risk of prostate cancer has been especially promising.
We have pomegranates for sale on the farm now. Please contact us using this link to place an order.
© 2015. Dayna Green-Burgeson RD, CDE. All Rights Reserved.